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Restaurant Intern Jobs in Iowa (NOW HIRING)

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Restaurant Intern information

See Iowa salary details

$8

$16

$22

How much do restaurant intern jobs pay per hour?

As of Aug 24, 2026, the average hourly pay for restaurant intern in Iowa is $16.25, according to ZipRecruiter salary data. Most workers in this role earn between $13.56 and $18.08 per hour, depending on experience, location, and employer.

What is a restaurant intern?

Restaurant interns are individuals, often students or recent graduates, who work temporarily in a restaurant to gain practical experience in the food service industry. They assist with various tasks such as food preparation, serving, cleaning, and sometimes administrative duties under the supervision of experienced staff. The goal of a restaurant internship is to learn about daily operations, customer service, and the skills necessary for a successful career in hospitality. Internships can be paid or unpaid and typically last for a set duration, such as a summer or academic term.

What responsibilities can a restaurant intern expect to handle?

As a Restaurant Intern, you can expect a diverse set of responsibilities designed to give you hands-on experience in various aspects of restaurant operations. Typical duties may include assisting with food preparation, supporting front-of-house staff with customer service, helping with inventory management, and learning basic kitchen hygiene protocols. Interns often rotate between different stations to gain a broad understanding of both the culinary and administrative sides of the business. This exposure provides valuable insight into teamwork, time management, and the fast-paced environment typical of the restaurant industry.

What skills and qualifications are needed to thrive as a restaurant intern?

To thrive as a Restaurant Intern, you need a basic understanding of food safety, hospitality operations, and a willingness to learn, often supported by enrollment in a relevant culinary or hospitality program. Familiarity with POS systems, kitchen equipment, and basic food handling certifications is typically beneficial. Strong communication, teamwork, and adaptability are crucial soft skills for excelling in a dynamic restaurant environment. These skills and qualities ensure efficient service, safety compliance, and positive guest experiences, which are vital for success in the role.

What is the difference between Restaurant Intern vs Restaurant Assistant?

AspectRestaurant InternRestaurant Assistant
Required CredentialsTypically enrolled in hospitality or related programs; no formal certification neededHigh school diploma or equivalent; some roles may prefer hospitality certifications
Work EnvironmentEntry-level, learning-focused, often temporary or seasonalSupportive, operational, may be permanent or part-time
Employer & Industry UsageInternships offered by restaurants, hotels, culinary schoolsCommonly employed in restaurants, cafes, catering services

The main difference is that a Restaurant Intern is typically a student gaining hands-on experience without extensive prior qualifications, while a Restaurant Assistant is a more experienced support role requiring basic skills and possibly certifications. Internships focus on learning, whereas assistant roles involve more operational responsibilities.

Can I work in a restaurant intern with no experience?

Restaurant intern positions often do not require prior experience and are suitable for beginners. Employers typically provide on-the-job training, and having a positive attitude and willingness to learn can be more important than experience. These roles can be a good way to gain industry skills and understand restaurant operations.

What does a restaurant intern do at a restaurant?

A restaurant intern assists with various tasks such as food preparation, customer service, cleaning, and supporting staff with daily operations. They often gain experience in hospitality skills, learn about restaurant workflows, and may handle tasks like taking orders or setting tables under supervision.

What are the most commonly searched types of Restaurant jobs in Iowa?

The most popular types of Restaurant jobs in Iowa are:

Restaurant Intern jobs near you
Infographic showing various Restaurant Intern job openings in Iowa as of August 2026, with employment types broken down into 81% Full Time, and 19% Part Time. Highlights an 94% Physical, and 6% Remote job distribution, with an average salary of $33,809 per year, or $16.3 per hour.

Event Operations Intern

Gateway Hotel and Conference Center

Ames, IA • On-site

$15 - $19.50/hr

Part-time

Re-posted 21 days ago

Job description

Job Type
Part-time
Description
The Event Operations Internship is a supervisory-focused experiential learning opportunity for students enrolled in AESHM 4700 and HSPM 4700. This internship is structured as a three-way rotation across the hotel's Food & Beverage departments: Banquets, Restaurant (ISR), and the Kitchen.
Interns will gain hands-on exposure to each department to develop a comprehensive understanding of how these areas function independently and collaboratively to deliver seamless, guest-focused events. While interns will have prior experience in Banquets, the internship expands their operational knowledge through structured rotations in ISR and the Kitchen.
Internship Structure & Learning Progression
Interns will spend two weeks in our restaurant (ISR) & Kitchen departments, following a progressive learning model:
Week One - Foundations & Operations
The first week in each department focuses on building a strong understanding of daily operations and core responsibilities, including:
• Department-specific roles and responsibilities
• Standard operating procedures and service expectations
• Key differences between Banquets, ISR, and Kitchen operations
• How each department contributes to the overall event flow and guest experience
Week Two - Supervisory & Management Exposure
During the second week, interns transition into a more supervisory role, working closely with department managers or shift leads. This phase emphasizes leadership development and operational decision-making through exposure to:
• Ordering and inventory management
• Staffing and scheduling
• Forecasting and operational planning
• Communication and coordination across departments
By progressing from foundational knowledge to supervisory involvement, interns develop the skills, confidence, and perspective needed to lead teams effectively and make informed decisions within a dynamic Food & Beverage environment.
This internship is designed to prepare students for future leadership roles by providing real-world experience in managing people, processes, and service standards across all three F&B departments.
Second Half of Internship
Banquets Supervisory Experience
During the second half of the internship, students transition into a supervisory role within the Banquets department. Because interns will already be working with the department during the spring semester, leadership will intentionally identify an appropriate event, such as a wedding or large-scale function, where the intern can begin shadowing and collaborating with the Sales Manager in advance. This preparation allows the intern to serve as the primary lead for event execution during the summer.
Supervisory Responsibilities & Learning Objectives
Inventory & Operational Planning
• Analyze service and event needs, including:
o Equipment
o China, glassware, and flatware
o Centerpieces and décor
o Beer, wine, and liquor
• Review weekly staffing and scheduling needs
• Review equipment requirements and order guides, including:
o Beer, wine, and liquor
o Linen
o Special event requests
Sales & Event Collaboration
• Attend group and event tastings with the Sales Manager
• Participate in final Banquet Event Order (BEO) meetings
• Gain exposure to event room blocks and setup planning
• Develop an understanding of how sales planning translates into operational execution (limited sales exposure, with a focus on operations)
Event Leadership & Execution
• Serve as the primary point of contact for the assigned event
• Coordinate directly with Sales, Kitchen, and Banquets teams
• Schedule event staff and manage labor needs
• Order linens and equipment as requested
• Execute event operations from start to finish, including setup, service, breakdown, and post-event follow-up
Through this experience, interns gain hands-on leadership responsibility while strengthening communication, coordination, and decision-making skills across departments. This phase is designed to bridge the gap between academic learning and real-world event leadership, preparing interns for future supervisory roles in Food & Beverage and Event Operations.
What You'll Gain:
• Interdepartmental Understanding - A comprehensive view of how Banquets, ISR, and the Kitchen collaborate to execute successful events
• Hands-On Supervisory Experience - Real-world leadership exposure through staffing, scheduling, inventory management, ordering, and event execution
• Direct Mentorship from Hospitality Leaders - Guidance and coaching from experienced managers who are passionate about hospitality and professional growth

Apply